Carp soup. Fragrant and rich carp soup

The mirror carp is an amazing fish. It contains large amounts of sulfur and zinc. Namely, zinc strengthens our immunity, has antiviral properties and prevents the aging process. Also, eating carp has a beneficial effect on our digestive system. This fish is very useful for children, since the substances contained in carp regulate human growth. But there is one thing: all the positive properties of mirror carp can only be obtained from fresh and high-quality fish. There are a huge number of recipes for mirror carp, but one of the best dishes is carp soup.

Carp soup: recipe

The recipe is very simple.
For it we will need the following ingredients:
Head and tail of mirror carp – 300 g;
Onion – 2 pcs.;
Carrots – 2 pcs.;
Green onions – 1 bunch;
Potatoes – 100 gr.;
Spices for fish soup - 1 tbsp. spoon;
Bay leaf – 3 pcs.;
Ground black pepper – 1 teaspoon;
Salt – 1 tbsp. spoon.

How to prepare fish soup from mirror carp?

In this recipe you will learn how to make carp soup rich and very aromatic.
First, we separate the head and tail of the fish. These are the parts we use in this recipe. We thoroughly wash all parts of the fish in warm water.
Photo 1.
Next you need to get rid of the gills, since a large amount of radionuclides accumulate in them.
Photo 2.
Also, it’s worth trimming the fins, we won’t need them.
Photo 3.
Many housewives make the mistake of immediately cooking fish broth. But you shouldn’t do this, because mirror carp cooks very quickly, and it can easily get boiled, but we don’t want that. Therefore, you first need to cook the vegetable broth.
Pour water into a saucepan and throw in peeled onions and chopped carrots.
Photo 4.
Peel the potatoes and cut them into cubes. Throw it into the pan.
Photo 5.
To make carp soup rich, you need to cook this broth for about 15 minutes over low heat.
When the vegetables are cooked, we throw the carp head into our dish first, and then the tail. Photo 6-7.
Cook over low heat for another 30 minutes. You can get the unique taste and aroma of the dish thanks to spices. Now in stores you can buy ready-made seasonings for almost every dish. We took the fish soup seasoning, which includes bay leaf, parsley, dill, coriander and basil.
Photo 8.
There is no need to pour out the spices, you need to slowly dip the spoon with the seasonings into the ear. Mix the dish. Photo 9. Also, carp soup definitely requires the presence of black pepper. We throw it into our dish.
Photo 10.
At the end of cooking, you need to add green onions to the pan.
Photo 11.
Let the dish sit for 15 minutes.
In this recipe you learned how to make fish soup from mirror carp.
Photo 12-14.
Bon appetit!

Soups are traditional lunches in Russian cuisine. These dishes include many healthy ingredients; they are both a main dish and a side dish, as they contain animal protein and vegetables. Carp soup at home is an incredibly satisfying, tasty and healthy lunch that anyone can prepare.

About the dish

You can prepare fish soup from almost any fish, but it is from carp that it turns out to be the most rich and rich. This kind of fish soup is often called royal soup, because back in Rus' it was served only at festive feasts of rich merchants and boyars. This fish has all the necessary properties for cooking fish soup: it is quite fatty, has a sweetish taste and a bright aroma. In addition, carp is very healthy and contains quite a lot of substances necessary for the human body: vitamin B12, phosphorus, zinc and iodine.

This wonderful soup is served in the best restaurants in the world; it is often the hallmark of the establishment. You can properly cook carp fish soup yourself if you know a few secrets and tips from experienced professionals.

The freshness of carp for homemade fish soup is very important, because only fresh fish will make the most delicious dish. The transparency of the broth determines its beauty, but carp fish soup cannot be strained. It is better to skim off the foam several times during cooking to avoid clouding. Also, the purity of the broth will be affected by how the fish was cut and washed. The gills must be removed along with the entrails, and the carcass must be thoroughly washed under running water.

Cooking carp for fish soup does not take long: about 10-15 minutes. Otherwise, the fish will boil and lose its shape, and the broth will become cloudy. For the same reason, fish soup should not be boiled, but only need to maintain the temperature on the fire closer to medium.

Spices are important in a dish, but they should not overwhelm the palate. Everything should be in moderation. Also, do not cover the pan with a lid during cooking. By following these tips, you can easily and quickly prepare delicious carp soup.

The recipe for making carp soup will tell you how to cook the most delicious fish soup at home.

Ingredients

Servings: – +

carp 350 gr
potato 4 things
carrot 1 PC
rice 100 gr
onion 1 PC
salt, black pepper taste
Bay leaf 2 pcs

Calories: 115 kcal

Proteins: 6 g

Fats: 4 g

Carp soup is very easy to prepare at home, but it turns out so tasty that the whole family will definitely ask for more. This healthy and rich-tasting soup will become a regular on both the festive and everyday tables. You can cook carp fish soup in literally half an hour, but you should not serve it immediately after cooking. It is better to cover with a lid and let it brew for 15 minutes. When serving, garnish with green onions.

Fish soup is prepared near the river from fresh, just caught fish. In other conditions, fish soup can be prepared at home, but always from fresh carp. I have just such a case, there is fish - there will be fish soup. Preparation and cooking take minimal time. For dinner, delicious aromatic fish soup.

Ingredients for making carp soup.

Clean the carp from scales and gut it. Rinse the fish thoroughly several times. Pay special attention to cutting the head of the carp, remove the gills and scrape in the middle - where the gills were.

Prepare vegetables as for regular soup: peel and chop.

Place all the vegetables in a pan of boiling water: potatoes, onions and carrots. Cook until the vegetables are half cooked.

Add carp, cut into pieces, to the soup. And the head too. Now the soup should cook slowly, but not boil. Do not cover with a lid. Remove any foam that appears in the ear. Add spices: peppercorns, bay leaf and salt.

After 10 minutes, check the taste of the fish soup, and then remove it from the heat. Let it brew for 15 minutes with the lid closed.

A fragrant, hearty carp soup is an ideal option for a full lunch or dinner. The soup is very easy to prepare; even a novice cook can master its recipe. If you decorate this dish beautifully, it will be appropriate even on a holiday table. Examples of filing can be seen in the photo.

Ear in a hurry

Often, after preparing other carp dishes, heads and tails remain. These parts can be frozen and later used for. The fish soup from the head of a carp is prepared in just 30 minutes, but it turns out aromatic, rich and satisfying.

3 liters of clean water;
3 large carp heads;
4 potatoes;
1 carrot;
1 onion;
salt to taste;
spices as desired.

Cooking technologies.

The heads are processed: the gills are removed and rinsed.
Place the prepared heads, onions and carrots whole in a pan with cold water, bring to a boil, remove the foam and cook for 10 minutes.
Add potatoes, cut into pieces, salt and seasonings.
The fish soup from the carp head is cooked for 20 minutes.

When serving the dish, remove all the flesh from the carp head and place it on portioned plates.

Traditional fish soup is cooked over a fire from freshly caught carp and vegetables. The dish acquires its wonderful aroma and taste thanks to all sorts of fishermen’s tricks. However, you can prepare a rich fish soup with the smell of a fire using this recipe at home.

Required:

2 liters of purified water;
1 kg carp;
3 large potatoes;
1 garlic clove;
1 onion;
10 g salt;
Bay leaf;
bunch of dill.

Cooking process.

The fish is cleaned of scales, gutted, and the tail, fins and head are cut off. Rinse thoroughly. Cut across the spine into large pieces.
Peeled potatoes are cut into medium cubes.
Chop the garlic clove very finely.
Potatoes, whole onions, salt, and garlic are placed in cold water.
Bring the soup to a boil and remove the foam.
After 15 minutes, add carp pieces to the vegetable broth and cook for another 10 minutes.
After removing the fish soup from the heat, let it brew under the lid for a quarter of an hour.
Before serving, add a bunch of dill to the pan with carp soup, hold for 3 minutes, and then remove. Thanks to this technique, the classic fish soup acquires a fresh green aroma and becomes even tastier.

To give your home-cooked soup a smoky smell, you should set fire to a bay leaf and, before it stops smoldering, put it in the pan for a minute and then throw it away.

Place a piece of carp, chopped herbs and lemon slices into portioned bowls with fish soup.

Spicy fish soup with giblets

This recipe for carp soup does not involve using all the entrails of the fish, but only shelled caviar or milk. You can also leave the liver. Thanks to the addition of such components, carp soup acquires an unusual taste that is liked by many gourmets.

Ingredients:

2.5 liters of filtered water;
800 g carp carcass;
200 g carp offal;
1 chili pepper;
half a lemon;
1 sweet pepper;
1 onion;
2 bay leaves;
salt;
peppercorns.

Recipe.

The carcass is cleaned, gutted, and the head and tail are separated.
The processed carcass is divided into portions, filled with water and put on fire. Immediately add salt and spices.
After 15 minutes, add giblets, onion half-rings, and both types of pepper.
After another quarter of an hour, the boiled fish is removed from the pan, freed from the bones and put back into the broth.
Add squeezed lemon juice.
Boil the soup for another 2 minutes, then leave in a closed saucepan for 20 minutes.

Hearty fish soup in a slow cooker

Kitchen appliances greatly simplify the process of preparing carp fish soup. In a slow cooker, the soup turns out to be especially tasty, thick, and rich.

Required components:

1 carp weighing up to 1 kg;
1 large onion;
2 small tomatoes;
1 carrot;
5 potato tubers;
50 g millet;
2.5 liters of water;
salt.

Recipe step by step.

The fish is cleaned and the insides are removed. For the soup, leave caviar or milk, liver and fat.
The carcass is cut into small pieces, potatoes into cubes, tomatoes into slices, carrots into strips, and the onion is just peeled.
Place fish, offal, prepared vegetables, and washed millet into the multicooker bowl.
The dish is salted and filled with water.
The fish soup is cooked on the “Stewing” program for 1 hour.

Delicious thick fish soup from a slow cooker is served hot, generously sprinkled with finely chopped dill.

To ensure that any recipe for carp soup does not cause difficulties, and that everyone likes the prepared dish, you need to follow important recommendations.

The aroma and taste of fish in the ear is easy to overpower, so you don’t need to add too many spices: just black pepper, bay leaf and fresh herbs at the end of cooking.
Mirror carp meat is sweeter and more tender, so it can be used instead of scaly carp.
Recipes for fish soup from carp heads involve pre-marinating these parts of the fish in lemon juice, which allows you to get rid of the unpleasant smell of mud.
To get transparent, you need to cook the carp over low heat in an open pan and remove the foam in time. You cannot add new water to replace what has boiled away.
If frozen fish or parts thereof are used, pre-defrosting is not required.
Carp soup should not be overcooked: the taste of the dish will deteriorate. It takes 30–40 minutes to prepare.

Taking into account useful tips, you can prepare a real culinary masterpiece from carp in just half an hour. This dish is suitable for the daily diet, diet menu, baby food.

As we know, fish is a very healthy product because it contains many useful microelements and substances. And the fish dishes themselves turn out very tasty and aromatic. Carp soup is also suitable for a Lenten menu.

It’s also good to cook it outdoors while fishing, over a fire in a cauldron, when the carp has just been caught. So if you are lucky enough to become the owner of freshly caught carp, then try making a wonderful soup using this simple recipe.

Recipe – Carp soup

Ingredients:

– carp – 100 g

- onion - 0.5 pcs.

– carrots – 1 pc.

– parsley root – 1 pc.

– smoked lard – 20 g

- flour - 0.5 tsp.

– red ground sweet pepper – 0.3 g

– fresh tomatoes – 30 g

– sweet fresh pepper – 20 g

- potatoes - 2 pcs.

– hot chilli pepper – 5 g

- salt

- fresh parsley

– fish broth – 400 g

Making carp soup

Step 1.

First, cook fish broth from fresh carp heads. To do this, put the heads in a saucepan, fill with cold water and put on gas. When boiling, remove the foam and reduce the heat so that the broth turns out clear and not cloudy. Strain the finished broth through a fine sieve or cheesecloth.

Step 2.

We disassemble and wash the fish thoroughly. Cut it into portions.

Step 3.

Cut parsley root, carrots and onions into small cubes. We simmer them in smoked lard until half cooked.

Step 4.

Add flour and ground red sweet pepper (paprika) to the stewed vegetables.

Step 5.

Cut the tomatoes and bell peppers into cubes and add them to the vegetables.

Step 6.

Peel and cut the potatoes into medium cubes. Bring the broth to a boil, add prepared pieces of fish and chopped potatoes into it, cook for 20 minutes.

Step 7

Add sautéed vegetables to the broth and bring until cooked. At the end of cooking, add salt and hot pepper.

Before serving, sprinkle our carp soup with chopped fresh herbs (parsley, dill).

Bon appetit! We hope you enjoy our carp soup recipe!